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Friday, January 20, 2012

“Breakfast Spectacular, Pt. XIII: ‘Vladimir’s Bear Mountain Omelet with Tasty Brunch Potatoes (Again!)—the Sixth-Best Breakfast in the World’ by Chef Vladimir Gdansk”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their sixth album—“The Notorious Byrd Brothers”—was released on January 15, 1968 and is still as wonderful today as it was then, more than 40 years ago.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.





                                                                             
Here's the countdown to December 21, 2012: from today, we have 336 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                    




STINKBUG 2012


                                                                                          


Chef Vladimir Gdansk

END Commentary 01-21-2012

Copyright © 2012 by MHB Productions

Word Count: 2,200.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, January 21, 2012 by Chef Vladimir Gdansk

BREAKFAST SPECTACULAR, PART XIII

Breakfast Spectacular, Pt. XIII: ‘Vladimir’s Bear Mountain Omelet with Tasty Brunch Potatoes (Again!)—the Sixth-Best Breakfast in the World’ by Chef Vladimir Gdansk



Bakersfield, CA, 01-21-2012 S: In honor of Stinkbug’s hometown of Bakersfield, CA, I have changed my Oak Harbor Omelet to the “Bear Mountain Omelet” which is the mountain outside the town of Arvin in Kern County.  Arvin is south of Bakersfield by about 30 miles and is a classy little place that was once a thriving farm town but is now lost to the madness of NO water coming down California’s Central Valley.  Last year when we took the bus trip all over the county, spending days in this town and that, I found Arvin to be a very lovely place and enjoyed the friendliness of the folks who live there.  Granted there are tons of Muslims which is sort of strange as it was once a major Hispanic town.  Well, I guess the times have changed and it’s sad that the olden days soon will be no more. 

The omelet we are making today is one of the best ones I have in my repertoire: the Oak Harbor Omelet renamed the “Bear Mountain Omelet.” It’s a beauty, fluffy eggs ballooning up to hold the ingredients lovingly.  It isn’t difficult to make but the practice of rolling omelets is strange to many a cook who knows only flipping the eggs over and flipping them back and then filling them up with all of the goodness they have to offer.  No, it’s important to be able to roll omelets over from the center; you do this by scrambling the centers and then grasping the pans by the handles and rotating them so that the egg washes over the already-established edges thereby increasing the size of the finished product.  Then, you roll it out onto the plate, roll it over, and man, oh, man, is it beautiful.  This is how egg men-and-women make omelets on the Brunch line, it’s classy and it’s beautiful.  Also, it’s important as an egg-person that you own YOUR own nonstick egg pans as to use the house’s is to invite irritation, anger, and madness into your life.  The other fools who use the house pans invariably mess them up and then when the morning cook comes in, they’re horrible, things stick to them, and the eggs don’t fall out onto the plate.  NEVER use the house pans, invest in your own! Here we go:

BEAR MOUNTAIN OMELET

Yield:  4 servings / Mis-en-place: 1-1.25 hours:


Qty.
Measure
Item
Other
.125
Cup
Vegetable oil

1
Cup
Cooked Isernio sausage

1
Cup
Cure 81 Ham, diced

.5
Cup
Diced green bell peppers, stemmed & seeded

1
Cup
Sliced button mushrooms

.125
Cup
Vegetable oil

1
Teaspoon
Stinkbug seasoning

.5
Teaspoon
Black pepper

.5
Teaspoon
Minced fresh garlic

.25
Cup
Butter Sauce

12
Each
Large AAA eggs

1
Tablespoon
Diced pimientos

1
Cup
Tillamook shredded cheddar cheese

.5
Cup
Shredded parmesan cheese

.25
Cup
Diced scallions

1
Quart
Brunch Potatoes

1
Tablespoon
Freshly minced parsley
Rinsed
Hungarian paprika

1
Large
Orange, sliced

Fresh sprigs of parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Prep everything in advance so that when the time comes to assemble it, everything will be well within reach.  To make omelets for FOUR, you will need four 9” Silverstone non-stick egg pans with which to accomplish this task.  Each omelet should be its own individual preparation and NEVER a group affair.  Some cooks do them on the flattop but this always looks unprofessional and ‘Denny’s-like” so try to purchase the pans so you can appear to be a professional.

2.      Using a small saucepot or pan, heat the first measure of oil over a medium-flame and when it’s warm, add the Isernio sausage and the ham and heat it up and when it is, add the bell peppers and mushrooms and the three seasonings and continue cooking until the mixture’s heated up; set aside and keep warm.

3.      Meanwhile, do TWO things: (1) heat your standard oven’s overhead broiler or your salamander oven and (2) using an electric mixer equipped with a whip attachment beat the eggs until light and foamy.  Force this mixture through a fine-meshed sieve into a bowl.  The purpose of this is to (1) remove any stray bits of eggshell you may have missed and (2) to homogenize the liquid egg measure so that there aren’t any blotchy white patches of egg white (albumin) in the finished omelets.  This is an unattractive and unprofessional aspect of egg cookery so always strive to be the best!

4.      Place the four 9” Silverstone egg skillets over medium-heat, spray with PAM or some such other food release spray and then add the Butter Sauce, dividing it between them.  When it’s hot, pour in equal amounts of egg mixture and divide the pimientos between each pan.

a.      While you’re doing this, have the Brunch Potatoes ready to drop into the deep-fat fryer and then prepare them as the recipe directs you to do.

5.      Begin cooking the omelets: when borders form around the edges of each omelet, begin scrambling the center of each omelet and then turn up each pan, rolling it around the length of its circumference so that the egg in the middle washes over the egg on the sides, thereby increasing the size of the finished omelets.  Continue doing this until the eggs are almost cooked and then divide the filling between them.

6.      Now, top each one with a mound of shredded Tillamook cheddar cheese and some of the meat mixture and then insert underneath the overhead broiler/salamander oven and melt the cheese.  Bring the omelets now to four serving plates and roll each one out of the pan onto each plate.  Top with a small sprinkling of shredded parmesan cheese and some diced scallions. 

7.      Place a cup of cooked Brunch Potatoes alongside each omelet and then the obligatory orange slice with fresh parsley sprigs thrust through its center.  Dust the omelets with a few shakes of Hungarian paprika and some freshly minced parsley flakes.  Your omelets are now ready to serve.

This is a classic example of how a ham-and-cheese omelet can be updated and made to appear beautiful as well as taste good thanks to the addition of quality ingredients like Cure 81 Ham and Tillamook cheeses.  You will find this omelet to be very successful and that everyone will be enraptured by it.  Give it all you got: it’s going to be popular!

Here’s the Butter Sauce recipe in case you missed it yesterday:

BUTTER SAUCE

1. About 1.5 cups:


  Qty.
Measure
Item
Other
1
#
Whole unsalted butter




Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.

Here’s Stinkbug’s tasty seasoning, something he’s working at developing for sale around the nation: note that it’s a tasty seasoning that adds a great deal of flavor to whatever foods you choose to use it upon and note, too, that’s made from all-natural ingredients and without that horrible MSG! I mean, who uses MSG anymore?

(#246) STINKBUG’S SEASONING

1. Yield: One cup of seasoning:


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

1.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods.

Here’s the Brunch Potatoes:

BRUNCH POTATOES





Yield:  6-8 servings / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
2
#
Red potatoes, diced 1”
Blanched
2
#
White potatoes, diced 1”
Blanched
1
Each
Red bell peppers, stemmed, seeded, and diced 1”
1
Each
Green bell peppers, stemmed, seeded, and diced 1”
1
Medium
Red onion, peeled and diced 1”

2
Teaspoons
Minced garlic

.25
Cup
Olive oil

1
Teaspoon
Whole rosemary

1
Tablespoon
Freshly minced parsley flakes
Rinsed
2
Teaspoons
Stinkbug seasoning

1
Teaspoon
Red pepper flakes

Oil for deep-frying




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.

2.      Prepare the potatoes as directed and then par-boil in salted water until they’re tender.  Drain, chill, and set aside.

3.      Spray a sheet pan with PAM or some such other vegetable release spray and then mix the vegetables with the olive oil, garlic, and rosemary.  Place this pan inside your preheated oven and bake for 10-15 minutes OR until they’re browned on the edges.  Remove then and set aside.

4.      Heat your deep-fat fryer to 350°F and when it’s ready, toss the potatoes into the basket and deep-fry them until they’re golden-brown.  When they are, pull them up and transfer them into a pan and combine with the roasted vegetables, parsley, Stinkbug seasoning, and red pepper flakes.  Toss well and serve immediately!

These are my personal recipe for the BEST brunch potatoes in the world.  This recipe is much-loved by everyone I know and I can assure you that your family or clientele will love them, too!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

I hope you’ve had as good a time today as I have!  We have but one more day to go and then, I’m off on my extended vacation!  I am going to take some off and go up to Alaska, I have friends and family living up there and it’s always a nice trip even in the wintertime.  Lots of people think I’m crazy and perhaps I am but for a week or two, it’s living in pioneer times.  Hunting and fishing are always exciting and being an avid outdoorsman, I thrive on the lifestyle.  If it wasn’t for having lived a long time in Washington State, I might have moved up there but what with family being here on Whidbey Island and over in Seattle, well, I have to stay.  But for a couple of weeks, it’s going to be fun, fun, fun!   Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Byrds and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around!  Bye!    

Thank you!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association


This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties in Washington State.

---30---

END Commentary for Saturday, January 21, 2012 by Chef Vladimir Gdansk.



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Vladimir Gdansk.



Recipe created by Chef Vladimir Gdansk on September 28, 1999 in St. Helena, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                    
                                                                                                                                                           
This is #1350 an 8” x 10" original oil painting by Beverly Carrick entitled, “Desert Avocet." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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